... cooked up by Laura Lins for the Touch Recipe Book
Chocolate Basil Sorbet
1 cup unsweetened dark French cocoa
1/2 cup sugar
2 1/2 cups water
1/2 tsp salt
handful of seasonally fresh basil leaves, crushed and bruised
Combine cocoa, sugar, water and crushed basil in saucepan. Bring to a boil over medium heat, stirring often to keep from burning. Remove from heat as soon as boiling starts. Add salt and stir in. Cool down, then refrigerate overnight before processing in ice cream maker for best results.
Once chilled, remove basil leaves and process in an ice cream maker.
Garnish with mint leaf and serve with mild cookie such as Bambi brand Lane Biscuits, if desired
Serves 4-6 guests gathered for a delightful dinner party.
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